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Father’s Day and Summer Patio Season Recipes from Labatt
The time has come to enjoy summer and entertain guests with an ice-cold beer on the deck while the grill sizzles away – what better time to do this than celebrating Father’s Day this weekend.
Canadians may be under the impression that wine is the only alcohol you can pair with food, but this is definitely not the case. Beer contains complex flavours and nuances that can immensely enhance a meal, but even the most well versed culinary Canadians may not feel confident pairing the right beer and food while entertaining. When in fact, Canada leads in interest and knowledge in beer – Canada searches on Google about beer more than any country in the world (more than 5 years).
Michelle Tham, Head of Education at Labatt Breweries of Canada shared delicious summer patio season recipes paired with Labatt beers this morning, including Labatt 50, Budweiser Copper Lager, Stella Artois and Alexander Keiths. Feel free to try the following Summer Patio recipes at home.
Please see photos and recipes outlined below.
Black and Blue Burgers with Labatt 50
- 4 Ib Ground Chuk
- 4 cups Breadcrumbs – fresh
- 12 oz Labatt 50
- Cajun blackening spices
- 2 cups blue cheese – crumbled
- 8 Onion Buns
- 3 cups Shredded iceberg lettuce (fine)
- 16 Tomato slices
- 8 Onion slices
- Mix ground chuk, breadcrumbs and Labatt 50. Let sit for 10 minutes before shaping into ½ lb patties.
- Roll in blackening spice in patties and grill
- Once cooked top with blue cheese, place on a bun and top with lettuce, onions and tomato
Sweet & Spicy BBQ Ribs with Budweiser Copper Lager
- 355ml Budweiser
- 1 ½ cupsSweet & Spicy BBQ Sauce
- 1 ½ cups water
- 1 tbsp salt
- 3 tbsp olive oil
- 5 lbs pork spareribs
- 1 tbsp butter
- 1 cup onions, thinly sliced
- 2 cloves garlic, minced
- Pour Budweiser, water and salt into a large stock pot. Bring mixture to a boil over medium high heat. In a large skillet, heat olive oil over high heat.
- Sear ribs on both sides and place on paper towels to briefly drain.
- Add the seared ribs to the beer and water mixture to cover and simmer for 2 hours.
- While the ribs are simmering, melt the butter in a sauce pan and sauté the onions and garlic until onions are translucent.
- Add in BBQ sauce and bring to a slow boil, stirring constantly. Reduce heat to low and leave simmering until the ribs are finished. Preheat grill to approximately 350°F.
- Drain ribs and arrange them in a baking pan, pour the sauce over the ribs evenly. Place ribs on grill directly on the upper rack or on foil on the main rack.
- Cook for 20-30 minutes, flipping halfway.
Tomato, Arugula and Basil Salad with Stella Artois
- 5 ripe tomatoes (sliced thickly)
- 2 tbsp Niçoise olives (chopped)
- 2 tbsp basil leaves (torn)
- 4 thick bread slices (torn in bite sized pieces)
- Olive oil (for bread)
- 2 oz arugula leaves
- 3 tbsp olive oil (for dressing)
- 2 tbsp red wine vinegar
- 2 tbsp STELLA ARTOIS
- Preheat (oven) to 350 degrees. Toss torn bread in olive oil and toast for approximately
- 10 minutes or until golden brown.
- Place all ingredients in salad bowl and gently toss with 3 tablespoons olive oil,
- 2 tablespoons of red wine vinegar and 2 tablespoons of STELLA ARTOIS. Season with salt and pepper and serve.
Pork Chops with Haricot Vert Salad Hoegaarden
- 4 Granny Smith apples, diced
- 1 cup diced celery root
- 3 Thai chili peppers
- ½ cup pineapple chunks
- ½ cup honey
- 1 Tbsp. balsamic vinegar
- ¼ cup thyme leaves, chopped
- 1 leek coarsely chopped
- 2 carrots peeled and diced
- 2 cup red wine
- 11 oz Hoegaarden White beer
Pork Chops and Salad
- 4 8-10 oz pork chops
- 8 oz pork or chicken broth
- 2 Tbsp olive oil
- ¼ Ib baby red potatoes, blanched and sliced
- ¼ cup shallots, chopped
- 1 lg tomato peeled and chopped
- ½ cup haricot vert, trimmed and blanched
- In a large bowl, combine marinade ingredients.
- Season pork chops with salt and pepper, add to marinade and refrigerate overnight tossing at least once.
- The following day, when ready to prepare, remove pork from marinade and pat dry.
- Simmer marinade in large saucepan until reduced by two thirds.
- Strain out solids. Return marinade to saucepan, add broth and reduce until the sauce coats the back of a spoon. Season with salt and pepper.
- Prepare grill. Grill pork chops, rotating frequently until desired doneness, about 12-14 minutes total.
- Heat 1 Tbsp. olive oil in large skillet. Add potato slices and cook until lightly browned and set aside.
- Add remaining olive oil and chopped shallots. Cook until tender.
- Add tomato, season with salt, pepper to taste, and simmer briskly until thickened.
- Add haricot vert and potatoes and heat through. Season again with salt and pepper to taste.
- Arrange each pork chop on a plate. Add a spoonful of haricot vert salad and drizzle each chop with some of the sauce.